THE PALACE CAFE

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at entrance of kitchen. Employee provided paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles at entrance of cook line soiled with dust debris.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic containers above 3 door reach in freezer not inverted.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean jars on shelf above garbage bins.

Basic - Wet mop not stored in a manner to allow the mop to dry. Owner corrected it. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of reach in freezer at dry storage.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device to check hot water sanitizer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone next to clean utensils on shelf at the kitchen. Owner moved it immediately. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed some rusted walk in cooler shelves.

Intermediate - Handwash sink used for purposes other than handwashing. Observed some items inside the hand sink. Employee moved them . Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen area with porous ceiling. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef thawing at room temperature. Owner placed it under running g water . Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed restaurant open and serving food at the time of the inspection. License was paid while I was conducting the inspection. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Information was provided and printed . Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. kitchen area. Repeat Violation

Basic - Ice scoop handle in contact with ice. Owner corrected it. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Manager dated it. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen area with porous ceiling.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed hood ventilation system is not working properly.

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna in walk in cooler. Operator opened packages. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature 115°F. Operator moved bucket to stove to heat up. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Observed on preparation table. Kitchen area. Operator removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table, kitchen area. Operator moved to sanitizing bucket. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna salad in reach in cooler in front oven prepared 8 days before. Operator discarded Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed tuna salad with preparation date 8 days before inspection date. Operator discarded. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for Chlorine.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees in kitchen area.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed cutting board used to cut sandwiches bread in preparation area. Operator removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handle. Operator removed. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table, kitchen area. Operator moved to sanitizing bucket. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration >200 ppm. Operator corrected to 50 ppm Corrected On-Site